Set a heavy 5 1/2-quart pot (this is my favorite) over medium-high heat and add the bacon. Cook, stirring occasionally, until browned. If there is more than about two tablespoons of fat at the bottom of the pot, spoon out the rest and discard or save for another use.

Add onion, carrot, and celery and continue cooking, stirring from time to time, until softened and lightly browned in spots, about 5 minutes. '

Stir in garlic and tomato paste and cook two minutes more.

Add ground beef, along with one teaspoon of the salt, stirring to break up the meat into small pieces. Cook for about 5 minutes, until beef isn't pink.

Stir in wine and simmer for a few minutes, until liquid is reduced by about half.

Stir in tomato sauce, diced tomatoes, cinnamon, nutmeg, and remaining teaspoon of salt.

Cover pot and reduce heat to maintain a gentle simmer while you cook the pasta.

Stir in cream and leave pot uncovered for the last few minutes of cooking. 

While the sauce simmers, fill a large, heavy pot halfway with well salted water and bring to a boil. Cook pasta to al dente according to package instructions. Drain, return pasta to pot, and toss with several ladles of sauce.

To serve, plate pasta in wide, shallow bowls and top with additional sauce.

Pass grated cheese and a pepper mill at the table, along with some flaky sea salt if you like.